• Faba Beans
• Lentils
• Peas
• University of Saskatchewan
• Value-Added

Objective

To re-formulate wall formulations to increase payloads; to examine a range of oil types within the encapsulation system; to examine the impact of synthetic and natural antioxidants on oil stability; to produce kg quantity lentil proteins ingredients within the pilot plant; to scale up encapsulation process from benchtop to pilot plant; to characterize the resulting encapsulated ingredient; to carry out product development using the new encapsulated ingredients.

Outcome

The combination of lentil protein isolate (LPI), maltodextrin, and sodium alginate represented as the best wall material to produce microcapsules with the highest entrapment efficiency (~88%) and oxidative stability. The second part of the study investigated the use of a lentil protein isolate-MD-SA-based microcapsule design as a platform for entrapping different types of omega fatty acid-rich oils (e.g., canola, fish, and flaxseed oils). The wall material provided the greatest protective effect to the fish oils relative to the other oils. However, scaling up the process induced oxidation of the microcapsules. When stored at room temperature, the oxidative reactions progressed over a 60 d observation period, whereas when frozen no further oxidative processes occurred. Microencapsulated powders were added to prototype food products at the SK Food Industry Development Centre where it was found they could be added to gravy, chocolate milk and hummus at low levels in order to avoid a fishy taste.

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